Apricot Nut Bread

Ingredients:

1 cup all-purpose flour, sifted
1 cup whole-wheat flour, stirred
1/2 cup brown sugar, packed
1 tablespoon baking powder
1 teaspoon grated orange zest
1/2 teaspoon salt
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1 cup milk
2 tablespoons orange liqueur or orange juice concentrate
2 tablespoons butter or margarine, melted
1 egg
1 egg yolk

Instructions:

In large bowl, stir together first 8 ingredients; set aside.
In medium bowl, mix milk, liqueur, butter, egg and egg yolk until well blended. Add milk mixture to dry ingredients; stir just until moistened.

Pour batter into greased 8 1/2x 4 1/2x2 1/2-inch loaf pan. Bake in 350° F. oven for 45 to 50 minutes, or until the bread is golden brown and toothpick inserted in center comes out clean.

Cool in pan on a rack for 10 minutes. Remove and cool completely on rack. Makes 1 loaf.
Adapted from "Farm Journal's Homemade Breads"